Sorghum is a good source of phenolic compounds with a variety of genetically dependent
types and levels including phenolic acids, flavonoids, and condensed tannins. Most …

Polyphenols in cereals and legumes have been receiving considerable attention largely
because of their adverse influence on color, flavor, and nutritional quality. These compounds …

Addition of condensed tannins to diets of experimental animals usually results in diminished
weight gains and lowered efficiency of feed utilization, as well as increased fecal nitrogen …

Mutation breeding has been introduced into modern plant breeding in the early 1940's. In
spite of pessimistic predictions, the application of experimental mutagenesis has led to …

The feeding value of sorghum for poultry has been a subject of study for many years. Of
particular interest has been tannin, an antinutritive factor present in some sorghum cultivars …

Beans of Phaseolus are an important food crop both economically and nutritionally, and are
cultivated and consumed worldwide. With ever rising costs of meats and fresh fruits and …

The authors review the main studies of the last 30 years concerning the chemical and
nutritional features of sorghum grain. They describe the problems related to the tannins …

Beans of Phaseolus are important food crops both economically and nutritionally and are
cultivated and consumed worldwide. With ever‐rising costs of meats and fresh fruits and …

A comprehensive picture of the distribution of proteins in two low-tannin sorghum cultivars
was obtained by hand-dissection of the kernels into their anatomical parts: endosperm, germ …

Compositional differences exist among grain varieties as well as in the content of respective
fractions. The proximate composition, amino acids, mineral contents, and functional …